Thursday, May 16, 2013

Potato- Onion Curry (Coconut Based)

Potato- Onion Curry is a simple coconut based dish. I got this recipe from my mother. Potato is a universal vegetable. Addition of potatoes to any dish makes it very tasty. The potatoes taste amazingly good when they are deep fried or roasted. I was not a big fan of potato. But I have started to like it as I am married to a 'potato lover' family.

I grew eating this curry. My mother used to make this whenever she made chapathis. She has been making this for years but she doesn't remember the source of the recipe. Indeed this is a unique dish because the basic konkani masala is paired with garam masala (In konkani dishes we never use garam masala). I made this for the first time and the first bite into it took me down the memory lane. It had been years since I ate this. For the first time this curry tasted amazingly good. My husband liked this a lot. So at the end it was worth a try for me :-)

  • Potato, medium sized- 4
  • Onion, medium sized- 1
  • Grated Coconut, fresh/ frozen- 2/3 cup
  • Roasted Dry Red chilli- 3-4
  • Tamarind- A small piece (gooseberry sized)
  • Garam masala- 1 tsp (adjust accordingly)
  • Oil- 2 tsp
  • Mustard seeds- 3/4 tsp
  • Curry leaves- Few


Wash and peel the potatoes. Then cut them into small cubes. You can add them in a bowl containing water (to avoid browning). Then chop the onions as well (not too fine though).

Then start heating water in a pot (enough to cook four potatoes). Add salt to it. Once its hot, add the potato cubes, chopped onion and close it with a lid. Allow it to cook for 10- 15 minutes. While the potato, onion is cooking, prepare the masala.

For the masala: Take grated coconut along with roasted red chillies and tamarind in a mixer jar.

Grind them to get a smooth paste. Add water as required while grinding to get a thick paste.

Add this masala to the cooked potato- Onion mixture (they should turn soft yet hold their shape. Don't overcook the potato cubes). Bring it to a boil. Add more salt, if required. Mix well. Then finally add the garam masala powder.

Once it comes to a boil, continue heating for 3-4 more minutes and turn off the heat. The final consistency of the dish should be thick (I kept it little bit on medium thick). Then finally add the seasoning.

For Seasoning: Heat oil. Then add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared curry and mix well. Potato- Onion Curry is ready!!

Serve it hot with Chapathi or phulkas. Above measurement serves 3-4 people.

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